Skip to content
View in the app

A better way to browse. Learn more.
Gear Crushers

A full-screen app on your home screen with push notifications, badges and more.

To install this app on iOS and iPadOS
  1. Tap the Share icon in Safari
  2. Scroll the menu and tap Add to Home Screen.
  3. Tap Add in the top-right corner.
To install this app on Android
  1. Tap the 3-dot menu (⋮) in the top-right corner of the browser.
  2. Tap Add to Home screen or Install app.
  3. Confirm by tapping Install.

Recipes

A collection of favorites. Feel free to add your favorite.
Show all categories

Baked Macaroni and Cheese

Instructions
Preheat oven to 350 degrees F and grease a 9x13 baking dish. Set aside
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than package directs. Drain pasta and drizzle with a little bit of olive oil to keep from sticking. Set aside.
While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. Crush Ritz crackers and place in a small bowl. Melt 2 Tbsp butter and mix with crackers to combine for topping. Set aside.
Melt remaining butter in pot over Medium heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly until smooth. Slowly pour in the remaining half and half plus the whole milk, while whisking constantly, until combined and smooth.
Continue to heat over Medium heat, whisking very often, until it reaches a thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
Remove from the heat and stir in salt, pepper and mustard. Once combined, stir in 1 1/2 cups of the cheeses stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
Pour the drained pasta into the saucepan with the cheese sauce, stirring to combine fully. Pour half of pasta mixture into the baking dish. top with 1 1/2 cups of the shredded cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese and top with Ritz cracker topping. Bake for 20 minutes uncovered until cheese is bubbly and lightly golden brown.

Equipment Needed:
9x13 baking dish
Non-stick cooking spray
Olive oil
Large pot

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Cuisine: American
Kate

Crockpot Slow Cooker Ham

This amazing Crockpot Ham is the BEST slow cooker ham recipe! It's cooked in pineapple juice with a brown sugar glaze featuring Dijon, balsamic vinegar, and honey for an EASY holiday dinner
Remove ham from the packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard.
Pour the pineapple juice in bottom of a large (6- to 9-quart), oval slow cooker.
In a medium bowl, mix the brown sugar, Dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.
Cover slow cooker with lid and set to LOW. Cook ham for 4 to 6 hours or until the meat is tender and the internal temperature reaches 140°F. If desired, flip and baste the ham halfway through cooking time and again about an hour before the ham is done.
Once ham is done, remove to a platter and tent with foil to keep warm and rest for 15 minutes. Skim any fat and strain the juices from the crock pot into a saucepan. Place the pot on the stove over medium heat and bring the juices to a simmer.
In a small bowl, use a fork to stir the cornstarch into the water to make a slurry. Slowly pour the slurry into the pot while whisking the ham juices. Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may make and stir in a bit more cornstarch slurry.
Serve the ham warm, with the sauce on the side or spooned on top.
NOTES
You may use a bone-in ham (recommended) or boneless, whole or spiral cut, cured or uncured, smoked or not, shank, butt, or shoulder.
To determine number of servings, estimate approximately ½ pound of boneless ham per person and ¾ pound of bone-in ham per person.
A ham that's less than 7 or 8 pounds will probably reach 140° sooner than 4 to 6 hours. The ham is already cooked, so all you are doing is heating it through to a safe temperature and allowing it to absorb the flavors of the glaze. For example, a small 3-pound ham will probably be done in 2 ½ to 3 hours. Overcooking will lead to a tough, dry ham, even in the crock pot! You may also want to halve the other recipe ingredients if cooking a ham that's smaller than 4 pounds.
Try to ensure that your ham is going to fit in your crock pot before buying it. However, if your ham is particularly large or of a shape that will not allow the lid of the slow cooker to properly close, trim off a chunk of ham to make it fit. As a last resort, you may cover the slow cooker with a tightly-sealed, triple layer of heavy duty foil instead. Beware of hot steam when you remove the foil!
If you prefer an oven-cooked ham effect, you may brush the entire ham with the thickened glaze and pop it under the broiler for about 5 minutes (watch it closely!) before serving.
When thickening your glaze, do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken properly.

  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Cuisine: American
guru

Homemade Pasta Alfredo

Best Homemade Alfredo Sauce is rich, creamy, and packed with garlic parmesan flavor!  This Alfredo Sauce is easy to make and perfect with your favorite pasta which I love Buccatini noodles myself.  In this recipe I'm also adding mushrooms and shrimp as a protein but you don't need any of that.
This is sooo delicious that you may never buy jarred Alfredo sauce again.
 
Instructions
Get all your ingredients together (in my case I have defrosted shrimp and cut up fresh mushrooms)

Then I cooked the shrimp for 2min max then ran under cool water so I could peel them and make sure nothing unpleasant was still on the shrimp
 
I cooked the pasta (note: you never break the pasta in half.. just stick it into boiling water and it should slide on down into the water)
 
Add the butter and cream to a large skillet.

Simmer over low heat for 2 minutes.
Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.

Whisk in the parmesan cheese until melted then add mushrooms and let cook for about 30 seconds

Now add the shrimp and mix in good so everything is coated

Serve immediately.
  • Prep Time: 5min
  • Cook Time: 5min
  • Cuisine: Italian
Cowboy Denny

Black Beans and Rice

Black beans and rice make a great meal that's filling, delicious, and cheap! Great as a side dish or in a burrito bowl.  Top this dirt-cheap meal off with a bit of soy sauce to give it some flavor and you could literally feed a family of four a meal for less than $2.50.
Instructions
Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion has softened, about 4 minutes. Stir in rice to coat; cook and stir for 2 minutes. Add vegetable broth and bring to a boil. Cover, reduce to a simmer, and cook until liquid is absorbed, about 20 minutes. Stir in beans, cumin, and cayenne; cook until beans are warmed through.
  • Cuisine: Mexican
Cowboy Denny

Lemon Pasta

What we enjoy about this pasta is how refreshing the lemon gives the pasta.  It's fresh and healthy for you.
Instructions:
Using a vegetable peeler, remove two 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside. Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce). Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat. Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed. Divide pasta among bowls. Season with pepper, then top with reserved lemon zest strips
  • Cuisine: Italian
Cowboy Denny

Breaded and Baked Red Snapper

Sometimes they run out of Salmon and you grab whatever is on sale.  This is a spin on Red Snapper because it was on sale.
Instructions:
Gather the ingredients. Preheat the oven to 400 F. Place the snapper fillets in a baking dish/casserole pan that has been sprayed with a nonstick cooking spray. In a skillet, melt the butter with the garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook over low heat for 2 minutes just to blend flavors. Brush both sides of the fish fillets with the butter and herb mixture.  Toss the breadcrumbs with the remaining butter mixture and Parmesan cheese, if using. Spread the breadcrumb mixture over the fillets, adding an equal amount to each. Use your hands to spread it out evenly and press onto the tops of the fillets. Bake in the preheated oven for about 12 minutes, depending on the thickness of the red snapper fillets. The fish will be opaque and flake easily with a fork when done. TIPS
If your red snapper fillets still have the skin attached, apply the breadcrumbs to the skinless side (skin-side down). If you don't want to eat the skin, it should separate easily after cooking.
To test fish for doneness, insert a fork into the thickest part of a fillet. It should flake easily and look white all the way through. Don't overcook, though, as your fish will get rubbery.
Changes to the Recipe
Use another mild white fish in the recipe. Tilapia, haddock, pollock, and cod are good choices. Note that you may need to adjust the cooking time depending on the fish and the thickness of the fillets.
You can cook a whole snapper this way as well; it may take a little longer, depending on its weight in comparison to what is specified here in this recipe.
SUGGESTED SIDES
green beans rice
  • Cuisine: American
Cowboy Denny

Oven Baked Salmon

You know its not always convenient to want salmon.  For example, its now winter time in Michigan with snow on the grill and I just don't feel the energy to go out and try and get that BGE all fired up for something as quick to cook as salmon.  So, whats the alternative?  Cook it in the oven.
Instructions
Preheat the oven to 450 degrees F. Cover salmon with a light coat of olive oil Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes
  • Cuisine: American
Cowboy Denny

Chili Mac Dutch Oven Style

Blending the best of both worlds, chili mac combines the smoky and spicy flavor of chilli with the rich and creamy texture of mac & cheese. It’s an all-American camping classic and using this recipe, you can make it using just a single pot!  This recipe makes enough for around 4 people.
INSTRUCTIONS
In a Dutch oven or other large pot with a lid, heat the oil over medium heat. Add the onion and saute until translucent, 3-5 minutes. Add the ground beef, tomato paste, chili powder, cumin, smoked paprika, and salt. Using your spoon or spatula, break apart the meat and stir to coat with the tomato paste and spices. Once browned, add the garlic and saute for 30-60 seconds. Add the noodles, kidney beans, and broth and stir. Cover with the lid and cook for 5-6 minutes (unless the noodle packaging denotes a different cooking time). Remove the lid and stir in the cheese. Serve with your favorite chili toppings.  
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Cuisine: American
Cowboy Denny

Balsamic Baked Chicken Breast with Mozzarella Cheese

Preheat oven to 430°F. Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in the dish. Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat. Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden. Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Cuisine: Italian
Cowboy Denny

Fried Lasagna

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the onion and cook it until golden. Add the beef, garlic, and season with salt and pepper. Cook it for 6 minutes, and then pour the marinara sauce and add the shredded mozzarella. Cook it for another 2 minutes. Bring the water in a saucepan to a boil. Add a pinch of salt and cook the lasagna sheets according to the instructions on the package. Take them out of the water, drain them, and place them on your working surface. Slice 1 sheet in 2 thin strips. Place 1 tablespoon of beef mixture over one of the strips and evenly spread it. Roll starting from one end towards the opposite end. Continue until you’ve used all of the ingredients. Whisk the egg with milk and make some egg wash. Coat each roll with flour, egg wash, and breadcrumbs. Heat the vegetable oil in a deep skillet over high heat. Fry the rolls until golden, around 2 minutes. Serve them with your favorite dip!
  • Cuisine: American
Cowboy Denny

Quick Pan Cooked Chicken Breasts

Sometimes I just don't have the time but you can only eat so much pizza.
Season chicken on both sides with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken. Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Cuisine: American
wildweaselmi

French Toast

Making Breakfast while out camping on the trails can be tough.  Here is a pretty easy one to try.
Cut the bread into 3/4" - 1” thick slices. Beat the eggs first in a bowl large enough to accommodate a slice of the bread. Then add milk, cinnamon, nutmeg, vanilla, and sugar together, until thoroughly mixed. Heat 4 tablespoon butter in a skillet over medium heat. Dip a slice of bread in the egg and milk mixture and let it soak for about 10 seconds on each side. Let the excess drip off, sprinkle each side with additional sugar, and then fry it in the skillet until golden and crispy on each side, about 3 minutes per side. Repeat with the rest of the bread, adding more butter to the skillet as needed. Serve with maple syrup, fresh fruit, and a cup of hot coffee. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Cuisine: American
wildweaselmi

Oven Baked Chicken Wings

Now I prefer to cook my wings on the grill but sometimes ice or snow or freezing temps have be locked inside so this recipe still gets me some decent wings.
I love some crispy chicken wings but the grease goes straight to my beer belly. Here is a way to keep that grease outta the meal
Instructions
Adjust oven rack to upper-middle position and preheat over to 450 degrees Line a rimmed baking sheet with aluminum foil and set a heat-proof wire rack inside Pat dry chicken wings liberally with paper towels, squeezing out as much mositure as you can. Transfer them to a bowl. In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated. Arrange on rack, leaving about 1-inch of space between each wing Bake for 30minutes; flip and continue to cook until crisp and golden brown (about 20-30 minutes longer), until crispy. While wings are cooking, whisk together hot sauce, butter and sugar(honey). Toss wings through the sauce to evenly coat. Serve Wings immediately.
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Cuisine: American
wildweaselmi

Smoked Ribs

These are the most delicious ribs. I have tried many many different ways of making ribs but this is by far my favorite.
Instructions
Get charcoal grill/smoker setup with indirect heat to a temp of 300 Combine all ingredients in a small bowl Remove membrane from the ribs and rub seasoning to both sides Put the ribs on a rib rack with bone side down and cook for 1 hour Flip ribs and rotate 180 and cook for another hour Cover the Ribs with preserves (its like jelly).. if you can find a salted carmel peach preserves it works best then wrap "tightly" in foil (you don't want any gaps in the foil or you will end up steaming the ribs) Cook for 30min Unwrap ribs and place directly on grill for final 15minutes to let the preserves tighten up. Remove from grill and let sit for 5-10minutes.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Cuisine: American
wildweaselmi

Easy French Toast

Beat egg, vanilla and cinnamon in shallow dish. Stir in milk.
Dip bread in egg mixture, turning to coat both sides evenly.
Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides. Serve with Easy Spiced Syrup (recipe follows), if desired.
Easy Spiced Syrup:
Add 1 teaspoon Extract and 1/4 teaspoon Ground Cinnamon to 1 cup pancake syrup; stir well to mix.
Serve warm, if desired.
  • Prep Time: 5 min
  • Cook Time: 5 min
  • Cuisine: American
wildweaselmi

Spicy Crunchy Wings in the Oven

Equipment Recommended
Chef's knife or kitchen shears Measuring cups and spoons Mixing bowl Baking sheets Aluminum foil  
Prepare the chicken wings, if necessary: If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Discard or keep for stock. If you'd like smaller pieces, you can also cut through the second joint to separate the wing into the forearm and upper arm portions. Take the chill off the wings: Leave the wings on the counter while you prepare the sauce to take the chill off. Otherwise, the butter sauce will congeal when you toss them. If this happens, though, it's fine! Just continue with the recipe. Make the buffalo sauce: Melt the butter in a small saucepan over medium-low heat. Once melted, remove from heat and whisk in the hot sauce and salt. Coat the wings with the sauce: Transfer the wings to a mixing bowl. Pour half the buffalo sauce over them and toss to coat. Marinate the wings: Cover the bowl and marinate on the counter for 20 to 30 minutes, or in the refrigerator for up to 24 hours. Reserve the remaining buffalo sauce. (If you refrigerate the wings, the butter sauce will congeal; that's fine.) Heat the broiler: When ready to cook the wings, position an oven rack 6 to 8 inches below the broiling element and turn on the broiler on Hi. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet: Remove the wings from the marinade and shake off any excess. Arrange the wings on the foil-lined baking sheet, spaced a little apart. Discard the marinade. (NOTE: Its important not to have the butter or sauce on the tin foil because it will prevent the wings from getting crispy) Broil for 10 to 12 minutes, then flip. Broil for another 10 to 12 minutes. The wings are done when the skin is crispy and the meat pulls easily from the bones. Toss with remaining buffalo sauce: Pour the remaining hot sauce over the wings and toss to coat. Serve immediately: Transfer the wings to a serving tray and serve while still piping hot with the blue cheese dressing and celery sticks alongside.
  • Prep Time: 40min
  • Cook Time: 24min
  • Cuisine: American
wildweaselmi

Oven Fried Chicken Legs

So if you are working with Legs (Drums) then you should give this a shot.  Too dang cold in the middle of winter to cook them on the BGE so I'm forced to use the oven
Place the chicken parts with the skin on in a plastic bag and pour the buttermilk in to coat. Squeeze the air out of the bag and seal. Massage the chicken and buttermilk with your hands to coat evenly and allow to marinate in the refrigerator for 30 minutes minimum up to several hours. Preheat your oven to 425°F. In a medium sized bowl using a whisk, mix together the flour, Panko, baking powder and 11 herbs and spices. Set aside. Place a 13x9” baking dish in the oven to get hot for at least 15 minutes (See Note 2). While pan is heating up remove the chicken from the buttermilk, shaking off excess, and dredge in the seasoned flour mixture (See Note 3), coating on all sides with one hand. Add the melted butter to the heated baking dish and arrange the chicken pieces on top with plenty of room on each side so they “fry” not "steam". Bake for 12 minutes, uncovered. Turn the chicken pieces over and bake another 12 minutes or until internal temperature reads 165°F. Remove from oven and allow to rest 5 minutes and then serve. Recipe Notes
I use all parts of a chicken fryer (breasts, wings, thighs and legs). The photos show chicken drumsticks only. Avoid glass bakeware as oven temperature and adding of liquid (melted butter) is not something advised per most manufacturers instruction on care. When dredging I keep one hand for the wet part and the other for the dry part. This avoids getting clumpy fingers on both hands.  
  • Prep Time: 20min
  • Cook Time: 24min
  • Cuisine: American
dennis

Smoked Turkey in the BGE

Instructions
Some delicious, juicy smoked turkey.
Recommendation, use 2 small 12-14lb turkey's instead of one big 20+lb turkey. You get a more even cook and meat is juicer.
Day 7 - the THAW 
4-5 days before you plan on cooking, pull turkey out of freezer and put in fridge.
**IMPORTANT NOTE: Turkey can be defrosted in fridge for two days safely.
Day 3 - Make the BRINE
By this point Turkey should be fully defrosted.  If not, consider cold water bath for turkey. Place frozen turkey in cold water and change water every 30-45min to maintain turkey temp below 40 degrees.  Anything more bacteria wakes up and you could get some sick guests.  Never ever use hot water or hair dryer or anything like that to defrost turkey. It will get you and your guests sick
Make brine by combining the ingredients. First add 1 gallons of water to a large pot (like a stew pot) then add 1 cup salt and 1 cup sugar and bring to a boil to help dissolve the salt and sugar. Then either turn down heat to a simmer or just turn off and add remaining ingredients.
¼ cup Creole Seasoning Fresh herb bundle of Sage, Rosemary, Thyme 2 Lemons halved 2 Bay Leaves 4-5 Garlic Cloves smashed 1 TBS Whole Black Pepper Corns 2 Small Onions quartered Put the whole pot in the fridge for 24hours.
**IMPORTANT NOTE: you never want to add turkey to a hot water since it will start cooking the turkey hence the brine 24hrs in the fridge
Day 2 - Turkey in BRINE
Put turkey over sink and clean it out, rinse and let drip dry a bit then come and dap with a paper towel to remove any extra water.
Get one of those big garment zip lock bags (I believe they are garment bags you can find at your hardware store and rinse out).

Put the bag in a cooler, then put the clean turkey in the bag then pour the brine in the bag.  Now place ice in the cooler to keep it cool for 24hours.
Day 1 - Grillin Time
Get your BGE with about 3-4 wood chunks (pecan, cherry, hickory or whatever you like) up between 275-300.
While the grill is coming up to temp and stablizing, pull the turkey out of the bag in the cooler and put over the sink and rinse the brine off the turkey and pat dry with some paper towels
Season with A.P (All Purpose Seasoning) and a Creole Seasoning.
Inject in breast and thighs
Spray with Canoloa oil
Place on BGE and respray every hour with canola oil
Will probably take roughly 3 hours
  • Prep Time: 5 days frozen, 2 days thawed
  • Cook Time: 3hours
  • Cuisine: American
wildweaselmi

Green Bean Casserole (Paula Deans)

Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
  • Prep Time: 10min
  • Cook Time: 20min
  • Cuisine: American
wildweaselmi

Chicken on Cream of Mushroom Soup and Rice

Very Easy to make quick receipe
PreHeat oven at 375°F Stir the soup, water, rice, paprika and black pepper in an 11x8x2-inch baking dish.  Top with the chicken Season with additional paprika and black pepper Cover the baking dish. Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender Let stand for 10 minutes Stir the rice before serving. Serves about four people
  • Prep Time: 5min
  • Cook Time: 1hr
  • Cuisine: American
wildweaselmi

Smoke Salmon in BGE XL

I love me some smoked salmon. I found this recipe really hits the mark and then some. Totally not disappointed and hope you aren't either.
The taste of this smoked salmon melts in your mouth like candy. DELICIOUS
I found that getting the grill to stabilize around 150 degrees Fahrenheit is really the hardest part of this recipe.  You can get a Big Green Egg to get hot and hold the temp but to get it to cool down is very difficult.  If the grill gets too hot then you cook out a lot of the flavor.  So anywhere between 140-180 is ideal for a 5 hour smoke (in my opinion).
Instructions
Mix all the ingredients in a bowl.
Spread a lot on both sides of the filet (I typically cut the salmon in half for two filets)
Wrap each salmon filet in Saran Wrap and place in a glass container (I use a 6x9 casserole container but you can use whatever) and place in refrigerator for 8 hours (more you go past 8 hours the more salty it will taste regardless on how much you wash the brine off later).
Remove the filets and wash off all that brine you put on extremely well with cold tap water.  You may want to to wash it twice, if you have any brine on there still the salmon will be two salty.  (As noted above, if you left the brine on more than 8-10hrs its going to be salty)
Place the filet in the cleaned out glass container and put back in the fridge uncovered for 3 hours to make the salmon tacky to the touch.
Get your BGE going with a nice slow smoke (no more than 200 but it turns out better at a lower smoke like 150).  I usually throw some Hickory wood chunks in which should be soaked in water prior to using them but I have used the hickory chunks of wood without soaking them and it still turns out. I should also note that I put the coals in the middle of the grill so when I put the salmon on, I put on the outside part of the grill so its not direct heat.
Now the salmon should be tacky to the touch and ready to be put on the grill.  I oil the grate with Olive oil so the salmon doesn't stick.
  • Prep Time: 11 hours
  • Cook Time: 5 hours
  • Cuisine: American
wildweaselmi

Pan Seared Ahi Tuna Steaks

This is very delicious and at only around $3-4 a tuna steak, its not bad.
Season the tuna steaks with salt and cayenne pepper Melt the better with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop (about 5min) Gently place the seasoned tuna in the skillet and cook to desired doneness (about 1.5 min per side for rare)
  • Prep Time: 5m
  • Cook Time: 12m
  • Cuisine: American
wildweaselmi

Baked Bean Bacon Casserole

Preheat the oven to 350 degrees F. Spray a 9- by 13- by 2-inch casserole dish with cooking spray. Chop onion, bell pepper,  In a large saucepan, brown the ground beef, onions and bell peppers. Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture. Simmer for 5 minutes. Transfer the mixture to the prepared casserole dish. Sprinkle the bacon over the top of the casserole and cover the dish with aluminum foil then bake for 45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let the casserole stand for 10 minutes before serving.
  • Prep Time: 25min
  • Cook Time: 60min
  • Cuisine: American
guru

Important Information

By using this site, you agree to our Terms of Use.

I accept

Account

Navigation

Search

Search

Configure browser push notifications
Chrome (Android)
  1. Tap the lock icon next to the address bar.
  2. Tap Permissions → Notifications.
  3. Adjust your preference.
Chrome (Desktop)
  1. Click the padlock icon in the address bar.
  2. Select Site settings.
  3. Find Notifications and adjust your preference.